Smoking Beef Eye Of Round Roast

Smoking Beef Eye Of Round Roast. Is eye of round roast a good cut? Smoke your roast at 225ºf ( 107ºc ).

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Put it in the smoker at 225 degrees f for about 3 to 4 hours, or until the internal temperature reaches 160 degrees f. (brine recipe is given below). Take the meat out and place on a cutting board.

Smoke For Approximately 2 Hours Or Until Internal Temperature Reaches 125 To 130 Degrees F.

Cut from the very lean and active round primal. Smoke your roast at 225ºf ( 107ºc ). Now it is ready to be smoked.

Set Up For Indirect Cooking And Add Wood Chips To Coals.

Leave it to dry brine for 2 hours in the refrigerator. Fire up smoker to 225°f (107°c). Is eye of round roast a good cut?

Remove The Smoked Roast Beef When The Internal Temperature Reaches Your Desired Level Of Doneness As Noted In The Section Below.

Cut the slices of cheese in half and lay a slice of cheese on the top and bottom of each bun. For professional & delicious bbq results everytime, try 2 gringos chupacabra's texas style rubs & seasonings! Put it in the smoker at 225 degrees f for about 3 to 4 hours, or until the internal temperature reaches 160 degrees f.

Allow To Cook And Catch All That Goodness From The Roast.

Using your hands, rub all over with your favorite dry rub. Prepare the roast by evenly coating it in a thin layer of kosher salt. This may take anywhere from an hour and a half to 3 hours so monitor temperature closely.

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Let rest for 45 minutes. Slice the meat and serve curled on a toasted steak roll with sliced onions and baltimore tiger sauce. Allow the beef roast to smoke for approximately 3o minutes per pound, or 2 hours in the case of this 4 pound eye of round roast.

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